I was hooked on this refreshing Mediterranean delight at first taste, courtesy of Boyfriend's Aunt Tia. I don't think there's anything as fresh and delicious as this tabbouleh salad recipe on a hot day. It's a snap to make, especially if you're feeding a crowd, which Aunt Tia often is!
- Place burghul in a large bowl. Add all chopped vegetables and mix well.
- Add oil, lemon juice, salt, and pepper and mix again.
- Allow burghul to soak and absorb the juice for about an hour.
- Serve chilled over lettuce, or with hummus and pita, as shown. Top with feta cheese if desired.